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Thai Pineapple Fried Cauliflower “Rice” with Chicken
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins

Thai Pineapple Fried Cauliflower Rice with Chicken from An Edible Mosaic

Course: Mains
Cuisine: Thai
Keyword: Thai Pineapple Fried Cauliflower Rice with Chicken
Servings: 6 servings
Calories: 270 kcal
Author: Alyssa Brantley
5 from 2 votes
  • 2 pounds head of cauliflower, cut into large florets
  • 3 tablespoons coconut oil
  • 1 red bell pepper chopped
  • 1 medium yellow onion diced
  • 2 shallots minced
  • 20 ounce can pineapple in juice, drained well
  • 4 cloves garlic minced
  • 1- inch piece fresh ginger grated
  • 1-3 Thai chili peppers or 1-3 teaspoons crushed red pepper flakes more or less to taste
  • 1 tablespoon coconut aminos or tamari sauce
  • 1 tablespoon rice vinegar or coconut vinegar
  • 2 teaspoons fish sauce
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground fenugreek
  • 3 cups cooked cubed chicken (a rotisserie chicken is perfect for this)
  • 1/2 cup minced fresh cilantro leaves or fresh parsley
  • 3 scallions green and white parts, thinly sliced (for garnish)
  1. Add the cauliflower florets to a medium to large-sized saucepan. Cover the cauliflower completely with water, then put a lid on the saucepan and bring to a boil over high heat. Once boiling, turn the heat down a bit and cock the lid so it doesn't boil over. Cook until the cauliflower is fork-tender but not mushy, about 3 to 4 minutes. Drain well and cool slightly.
  2. Add half the cooked cauliflower florets to a food processor and pulse until the cauliflower is chopped into very small pieces (about the size of rice), but not completely pureed, scraping down the sides as necessary. Transfer the chopped cauliflower to a bowl and process the rest of the florets the same way.
  3. Heat the coconut oil in a large, deep skillet over medium-high heat. Once hot, add the red bell pepper, yellow onion, and shallot, and cook 5 minutes, stirring occasionally.
  4. Add the pineapple, garlic, ginger, chili pepper, coconut aminos, vinegar, fish sauce, salt, coriander, black pepper, turmeric, cumin, and fenugreek, and cook 2 minutes, stirring occasionally.
  5. Add the cauliflower “rice” and chicken, and cook 3 to 5 minutes, stirring occasionally. Stir in the cilantro.
  6. Transfer to a serving platter, sprinkle the scallion on top, and serve.
Nutrition Facts
Thai Pineapple Fried Cauliflower “Rice” with Chicken
Amount Per Serving
Calories 270 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 41mg14%
Sodium 1304mg57%
Potassium 855mg24%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 18g20%
Protein 15g30%
Vitamin A 820IU16%
Vitamin C 125.6mg152%
Calcium 67mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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